Pastry Blog & News
It is a special competition, full of life. This is why –after 24 editions– the Noel brothers, Xavier and Dominique still feel deeply moved every time the name of a new winner is announced. The US Pastry Competition is, above all, the expression of a community, of a family who live the pastry trade passionately in the United States.
Like his compatriot Julius Cesar, in the Battle of Zela against Pharnaces II, we can say about Davide Comaschi that “he came, he saw, he conquered.” We do not want to imply that his justified victory was easy. On the
After publishing the books Macaron Magic and Macaron Magic 2: Individual Desserts and Showpieces, Chino-American Jialin Tian stars the launching of a new book. Again, she opts for a monograph, although macarons are now replaced by pâte à choux. Published by Jayca, an American publishing house, Choux Temptations is an in-depth research into this essential component in pastry.
He has become recognized since he has been running this ‘pastry of dreams’ with a quest to regain the enthusiasm and intensity that children experience when tasting sweets. He has no problems using products and ingredients from distant cultures, other references used to surprise and excite his customers through a genuinely personal language. No doubt that as a professional and creative baker, he has reached a level of maturity that is expressed both in the roundness of his products and in the discourse that supports them.
Aware of the necessity to promote the talent of its members in as many ways as possible, the association Relais Desserts decided to give the go-ahead to the organization of a new event to select the best ones among its members. The first edition of this award ceremony successfully took place last September 20th, in which Christophe Michalak received the ‘Prix d’Excellence 2013’ award as the best pastry chef of the year.
Christophe Michalak is the perfect example of the increasingly important role pastry is playing nowadays in the French media, especially in Paris. His brilliant career leading the desserts station at the Plaza Athénée merges into his successes in the past, such as winning the World Pastry Cup, and his promising projects for the future.
If the 2010 edition showed an impressive increase in the attendance figures (40% more), the Baking Expo (IBIE) 2013 does not seem to slow down and promises to break another record. This worldwide acclaimed exposition, aimed at all the sectors related to the baking industry, will take place next October 6th to 9th at the Convention Center in Las Vegas.
From October 17th to November 18th, the historical luxury hotel InterContinental Paris Le Grand will be the venue for an exhibition of 20 chocolate figures by Patrick Roger, Meilleur Ouvrier de France Chocolatier 2000. This is a further step in the influence of his artistic work on chocolate sculptures, a specialty which he has been developing in a very personal style for the last years.
The Salon du Chocolat in Paris 2013 (30/10 to 3/11) includes the fourth edition of its biennial edition for the professional sector (28 to 30/10). As if the figures precede it do not speak for themselves, 19 editions of the legendary Parisian salon for the general public and 23 celebrations spread across French and international geography and international, the new proposal in Paris ensures the expansion of the total surface area of 12,500 m2 (2012) to the current 20,000, occupying the entire pavilion 5 of the Paris Porte de Versailles exhibition space.